Maple syrup a Canadian kitchen staple

Maple Scones

Photograph by: ATCO Blue Flame Kitchen
, Postmedia News

Spring means maple season in Canada, and maple season is as good a time as any to try something new with Canada’s national syrup. While we’re used to pouring it generously on top of pancakes, waffles and French toast, it’s great for baking and cooking with. It not only contributes sweetness to recipes, but also its unique caramel-like flavour.

These recipes, like all other ATCO Blue Flame Kitchen recipes calling for maple syrup, are best made with medium maple syrup. It’s the most readily available type of maple syrup in grocery stores, and it strikes a nice balance between lighter and more intense maple flavours. If you don’t have any maple syrup on hand, keep an eye out for sales, as real maple syrup can be pricey.

If you’re feeling particularly maple-minded, consider sweetening your coffee or tea with a touch of maple instead of sugar or honey. If you’d like to substitute maple for honey in recipes, it can often be done. It’s never a bad idea to check with our Answer Line for advice first, as the sweetness and viscosity differences can mean it’s not a simple cup for cup swap, and the flavour change may have a significant effect on the resulting dish.

Maple Scones

3 cups (750 mL) flour

1/4 cup (50 mL) firmly packed brown sugar

1 1/2 tsp (7 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

3/4 cup (175 mL) chilled butter, cubed

1/2 cup (125 mL) whipping cream

1/2 cup (125 mL) maple syrup

1/4 tsp (1 mL) maple extract

Spicy Maple Butter (recipe follows)

Combine flour, brown sugar, baking powder, soda and salt in a bowl. Add butter and rub in with fingers until mixture resembles a coarse meal. Stir together cream, syrup and maple extract. Add cream mixture to flour mixture, stirring just until combined. Knead dough 5 times on a lightly floured surface. Dough will be slightly sticky. Using floured hands, pat into an 8 inch (20 cm) round. Cut dough into 8 wedges. Place wedges 2 inches (5 cm) apart on an ungreased cookie sheet. Bake at 375°F (190°C) for 20 to 25 minutes or until light golden brown. Cool on racks. Scones may be baked 24 hours in advance or frozen for up to 1 month. Serve with Spicy Maple Butter. Makes 8 scones.

Spicy Maple Butter

1/2 cup (125 mL) butter, softened

2 tbsp (25 mL) maple syrup

1/4 tsp (1 mL) hot pepper sauce

Combine all ingredients in a small bowl until smooth.

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Smoky Maple Chicken

1/2 cup (125 mL) maple syrup

1/3 cup (75 mL) red pepper jelly

2 tbsp (25 mL) oil

1 tsp (5 mL) smoked paprika

6 chicken legs with thighs attached

To prepare sauce, whisk together all ingredients except chicken until smooth. Reserve half of sauce to serve with chicken; set aside remaining sauce to baste chicken. Grill chicken over low heat on natural gas barbecue for 40 to 45 minutes or until chicken is cooked through. Baste with remaining sauce during last 10 to 15 minutes of cooking. Serve with reserved sauce. Serves 6.

Cook’s Note: Smoked paprika, also known as pimenton, is made from Spanish red peppers that are dried and smoked over wood planks. This gives smoked paprika its characteristic smoky flavour. If unavailable, regular paprika may be used.

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Maple Mustard Salmon

1/4 cup (50 mL) maple syrup

1/4 cup (50 mL) Dijon mustard

1 tbsp (15 mL) balsamic vinegar

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground pepper

2 lb (1 kg) salmon fillet

Combine all ingredients except salmon in a double plastic bag. Reserve 2 tbsp (25 mL) marinade; set aside. Add salmon to bag and squeeze bag to coat salmon with marinade; seal bag. Let stand 20 minutes. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on a piece of foil. Trim foil so it is slightly larger than fillet. With lid down, cook salmon over medium heat on natural gas barbecue for 10 to 12 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork. Baste occasionally with reserved marinade. Serves 6.

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